Pretty darned good supper bowl (or soup bowl..!) chili

[Guest guest]

On Feb 3, 2005, at 12:25 PM, David wrote:

 

>

>

>

> I tried this recipe out on my church friends last night. Many of them

> are not vegan or vegetarian and they LIKED this recipe!! As it is

> right now it's NOT hot or heavy on spice but, it could be if you like

> it that way. This will also be my demo class recipe at Whole Foods

> Market on Sat. Yah'll enjoy it...!

>

 

Why is " rye " in quotes? The recipe calls for rye berries. It's not

gluten-free.

 

ygg

[Guest guest]

Do you think if you skip the rye berries it would still be good?

 

Sarah B.

 

 

_____

 

David [dshawrmt]

Thursday, February 03, 2005 12:25 PM

 

Pretty darned good supper bowl (or soup

bowl..!) chili

 

 

 

 

I tried this recipe out on my church friends last night. Many of them

are not vegan or vegetarian and they LIKED this recipe!! As it is

right now it's NOT hot or heavy on spice but, it could be if you like

it that way. This will also be my demo class recipe at Whole Foods

Market on Sat. Yah'll enjoy it...!

 

David.

d'cook.

=====

Vegan Crock Pot Chili with " Rye "

 

Makes 4 quarts

 

2 cups dry red kidney beans soaked over night (or if your out of time

1- 20-ounce can kidney beans, drained)

2 cups whole grain rye berries soaked in 6 cups water over night. (or

simmer un-soaked in 6 cups liquid until soft. About and hour). Drain

off excess liquid.

2 14-ounce cans peeled tomatoes, drained and chopped

1 6oz. can tomato paste

1 cup water

2 tablespoons balsamic vinegar

 

4 garlic cloves, minced or 3 Tbl spoons bottled fresh garlic

1 1/2 teaspoons cumin

1 1/2 teaspoons oregano

1 teaspoon red pepper flakes, to taste

1/2 teaspoon ground black pepper

2 tablespoons chili powder

 

1 cup carrots, diced

1 cup celery, diced

1 cup yellow onion, diced

 

Saute the carrots, celery and onion in the 1/4 cup of olive oil until

slightly cooked and soft. Season with a sprinkle of salt.

 

Using a 6 quart pan on the stove warm the tomato paste, canned

tomato's, and 1 cup of water. Add all seasonings into the pan and

stir gently. Drain the water off the soaked beans and add into the

pan gently. Add the soaked but, uncooked rye berries to the pan and

bring to a boil.

 

Remove pan from stove and carefully ladle the hot chili into a crock

pot and set aside for 6 hours on high. Stir once per hour if

possible. Season to taste with red pepper flakes if desired.

 

Garnishes and Additions:

Chopped fresh cilantro leaves

Chopped fresh Onion

Diced avocado

Grated Monterey Jack cheese (or soy-cheese)

Sour cream (or soy substitute)

Chopped fresh jalapeno peppers

Tabasco or other hot sauce

Crackers

 

 

 

 

 

 

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganFoods4HealthyLiving

 

 

 

_____

 

 

[Guest guest]

David,

 

Would brown rice be a good substitute for the Rye in this recipe? If not,

can you suggest another grain and perhaps edit the version on the

website?

 

Thanks,

Karen

 

>

> David

> Vegan Crock Pot Chili with " Rye "

>

> Makes 4 quarts

>

> 2 cups dry red kidney beans soaked over night (or if your out of time

> 1- 20-ounce can kidney beans, drained)

> 2 cups whole grain rye berries soaked in 6 cups water over night. (or

> simmer un-soaked in 6 cups liquid until soft. About and hour). Drain

> off excess liquid.

 

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

Hummmm...brown rice? Well, I picked Rye for this recipe because it is

soooo sturdy a grain that after soaking for 8 hours and cooking for

another 6 hours it still didn't break down into mush. If you've never

tasted rye grain before don't let rye bread scare you off. Rye bread

smells like rye bread because of the " carroway " seeds they add to the

bread. Rye grain by itself doesn't smell ANYTHING like the bread. It

does however have a very sturdy texture which causes it to almost

take the place of meat in the chili because it adds so much substance

to it. If you are going to substitute another grain like rice I

wouldn't add it to the cooking process (the same applies to grains

like whole oats or spelt). Cook it separate and add it at the end of

the cooking time about 10 min or so before you serve the chili. Only

add as much to the chili as your going to serve or the whole batch of

chili could become mushy if you don't serve the entire batch in one

serving.

 

David

d'cook

 

You could also try " Kamut " in place of Rye but, I still wouldn't add

it til the end. I don't feel that Kamut would stand up as well as Rye

over the 6 hours in a crock pot. Those darned beans take forever to

cook soft enough to eat. Unless you like your beans " aldente " heh heh!

 

 

, " K. Oland "

<ko_lists@s...> wrote:

> David,

>

> Would brown rice be a good substitute for the Rye in this recipe?

If not,

> can you suggest another grain and perhaps edit the version on the

 

> website?

>

> Thanks,

> Karen

>

> >

> > David

> > Vegan Crock Pot Chili with " Rye "

> >

> > Makes 4 quarts

> >

> > 2 cups dry red kidney beans soaked over night (or if your out of

time

> > 1- 20-ounce can kidney beans, drained)

> > 2 cups whole grain rye berries soaked in 6 cups water over night.

(or

> > simmer un-soaked in 6 cups liquid until soft. About and hour).

Drain

> > off excess liquid.

>

> ---

> [This E-mail scanned for viruses by Declude Virus]

[Guest guest]

On Feb 3, 2005, at 2:31 PM, K. Oland wrote:

 

>

> David,

>

> Would brown rice be a good substitute for the Rye in this recipe? If

> not,

> can you suggest another grain and perhaps edit the version on the

>

> website?

>

 

I think millet would be a good replacement. For those who tolerate

avenin, uncontaminated oat groats might work, but these aren't easy to

find in the US and you'd have to be quite familiar with the groats to

sort them. I can do it, but I don't, simply because it's tedious and

the cross-contamination risks are too great.

 

The rye berries probably add a nice chewy texture--I used to eat rye

and wheatberries quite often. Millet would be a good approximation,

though it doesn't take nearly as long to cook. I also toss quinoa into

chili quite often, but it's a nuttier, chewier texture.

 

ygg